Description
This Roasted Poblano Corn Chowder with Bacon and Gouda Cheese is the ultimate comfort soup! Smoky roasted Poblano peppers, sweet corn, creamy Yukon Gold potatoes, crispy bacon, and melty Gouda cheese create a rich, flavorful bowl of warmth. Perfect for cozy nights or a hearty meal, this chowder is a must-try
Ingredients
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- 6 large Poblano peppers, roasted, peeled, seeded, and chopped (1 to 1 1/2 cups)
- 8 slices bacon, cut into 1/2-inch pieces
- 1 tbsp canola oil (or vegetable oil, if needed)
- 2 tbsp butter
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 8 tbsp all-purpose flour
- 6 cups chicken broth
- 1 1/2 lbs Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 bag (12 oz) frozen corn kernels, thawed
- 1 cup heavy cream
- 2 cups shredded Gouda cheese (about 8 oz)
- Salt and freshly ground black pepper, to taste
- Chopped cilantro, diced avocado, lime wedges (optional, for garnish)
Instructions
- Roast the Poblanos: Preheat the broiler to high. Place Poblano peppers on a foil-lined baking sheet. Broil about 8 inches from the heat until blackened on top (8-10 minutes). Flip and broil another 5-6 minutes. Cover with foil and let steam for 10-15 minutes. Peel, remove stems and seeds, chop, and set aside.
- Cook the Bacon: In a Dutch oven over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate, reserving the bacon drippings.
- Sauté Aromatics: Add oil and butter to the Dutch oven with the bacon drippings. Reduce heat to medium-low, add onion, and cook for 7-8 minutes until softened. Stir in garlic and cook for 15 seconds until fragrant.
- Build the Chowder: Stir in the flour and cook for 2 minutes. Add chicken broth and potatoes, bring to a boil, then reduce heat to medium. Simmer for 15-18 minutes until potatoes are tender.
- Finish the Chowder: Add roasted Poblanos, corn, and heavy cream. Bring back to a simmer. Gradually add Gouda cheese, stirring until melted.
- Final Touches: Stir in half the bacon, reserving the rest for garnish. Season with salt and black pepper to taste.
- Serve: Ladle into bowls and garnish with remaining bacon, cilantro, avocado, and lime wedges, if desired.
Notes
- For a smoky twist, substitute Gouda with smoked Gouda or sharp cheddar.
- To make vegetarian, omit bacon and use vegetable broth.
- Make ahead: Prepare up to Step 5, then refrigerate and reheat before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 637
- Sugar: 6 g
- Sodium: 1100mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 19g
- Trans Fat: 0 g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg